JPS58111678A - Powdering of acetic acid-containing seasoning solution - Google Patents

Abstract

PURPOSE:To prepare powder of acetic acid-containing seasoning solution having a high yield of acetic acid, its high content, and high quality, by adding a specific hydrolyzate of starch to the acetic acid-containing seasoning solution, followed by subjecting it to spray drying. CONSTITUTION:A hydrolyzate of starch such as a hydrolyzate of starch consisting of amylopectin or it and amylose which may contain a cyclic oligosaccharide, comprising <=20wt%, preferably <=15wt% oligosaccharide having a polymerization degree of glucose of <=5 and <=7wt%, preferably <=5wt% oligosaccharide having a polymerization degree of glucose of <=3, having a whole polymerization degree of glucose on an average of 6-18 and a viscosity of 50wt% aqueous solution at 40 deg.C of preferably <=300cps is added to a acetic acid-containing seasoning solution such as rice vinegar, Sake (liquor) vinegar, apple vinegar, synthetic vinegar, etc. in such a way that the amount of the hydrolyzate is 70-200wt% based on the amount of water in the seasoning solution and the resultant substance is subjected to spray drying.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is capable of containing acetic acid, which is a volatile component, in a high yield and in a high content in a dry powder when powdering an acetic acid seasoning liquid containing acetic acid as a main component. Moreover, the present invention relates to a method for powderizing an acetic acid seasoning liquid, which improves the quality of the powder obtained.

Conventionally, patent 9295 was used as a powdering method for vinegar and acid seasoning liquid.
The method according to No. 40 is already known.

This method involves adding and dissolving a water-soluble substance whose main component is one or more starch derivatives such as gelatinizable oxidized starch. Select and mix water-soluble substances that have at least 70% of the water content in the seasoning liquid and that can be sprayed into the resulting mixed solution, and then spray-dry the mixed solution at the lowest possible temperature. However, in this method, there are various factors such as atomization suitability during manufacturing, yield of acetic acid, caking resistance of the discharged powder, stability of acetic acid, solubility, and viscosity of the dissolved product. Due to defects in the rice, it was difficult to obtain 11 excellent edible acetic acid seasoning liquid powders. That is, for example, it is preferable to use dextrin or oxidized starch, which is a mossy polymer, in order to prevent caking of products containing acetic acid with a minimum content of 10 mm or more. It is inherently viscous and hard, and when it dissolves at least 70% of the water content in an acetic acid aqueous solution, it becomes even more viscous, making spraying extremely difficult, and the resulting product must be dissolved in water before use. Its high viscosity poses various problems when used, and its qualities such as yield outside of acetic acid, stability outside of acetic acid, and caking resistance are not always excellent. Furthermore, since oxidized starch is a starch that is insoluble in cold water, it is very inconvenient to prepare a mixed solution before spray drying.

Therefore, the present inventors first used starch hydrolysates to improve these drawbacks. An attempt was made to produce high-yield, high-quality edible acetic acid seasoning liquid powder by regulating the DI value, which is said to indicate the properties of a product, but there were variations in the yield and quality of products other than acetic acid. However, I was unable to obtain satisfactory results. For example, we prepared various starch hydrolysates with a DB of around 14, which were considered to be good from experience, and tried producing acetic acid seasoning liquid powder using each of them. It was found that there were variations in yield, and also in quality such as stability, caking resistance, solubility, etc. outside of acetic acid.

Furthermore, the present inventors have developed vinegar 11! - In order to improve the many drawbacks in the production of taste liquid powder, we decided to break away from the DB value and proceed with research. Polymerization 11
'1 to 3 have no performance as a powdered base material at all in drying a mixed solution consisting of the three main components of powdered base material, acetic acid, and water;
5 has significantly inferior performance as a powdered base material;
In addition, as the proportion of these glucose polymerization degrees of 5 or less, especially those with a glucose polymerization degree of 3 or less in the starch hydrolyzate increases, the dryness, the yield of other than acetic acid, and the quality will be affected in proportion to the kneading process. It was found that there was a tendency for deterioration.On the other hand, in cases where the degree of glucose polymerization was approximately 6 or more, the higher the degree of polymerization, the better the performance of the acetic acid component as a powder base material. However, if the degree of polymerization increases too much, the viscosity will increase, causing problems in spraying.
Adding water to lower the viscosity (reducing the amount of starch hydrolyzate added to water) lowers the yield, so it was found that there is a limit to the degree of glucose polymerization. It has been found that a suitable range of degrees is approximately 6 to 18 as the average degree of polymerization of glucose. That is, when starch hydrolyzate is added and mixed with the acetic acid seasoning solution and the resulting mixed solution is spray-dried, the yield and quality of the acetic acid seasoning powder other than acetic acid are determined by the glucose polymerization of the starch hydrolyzate. The proportion of oligosaccharides with a degree of glucose polymerization of 5 or less is 201 or less, and the proportion of saccharides with a degree of glucose polymerization of 5 or less is 7% or less,
If a starch hydrolyzate with an average overall glucose polymerization degree of 6 to 18 is selected and used, powder of a high-content acetic acid seasoning solution containing at least 10 or more acetic acid can be used. It has been found that this method is effective in obtaining powder of acetic acid seasoning liquid with a high yield of at least 70% and excellent quality. Furthermore, the present inventors conducted research and found that within the above-mentioned range of glucose polymerization degree composition, the way of glucose polymerization is special, that is, starch consisting of cyclic oligosaccharides and amylopectin polymerized in a cyclic manner is relatively mild. It has also been found that it is suitable to use starch hydrolyzed alone or in combination with other starch hydrolysates.

The present invention was completed based on these findings, and provides a starch hydrolyzate in which oligosaccharides with a glucose polymerization degree of 5 or less are 20 or less, and oligosaccharides with a glucose polymerization degree of 3 or less are 796 or less. In the present invention, which is a method of powderizing an acetic acid seasoning liquid, which is characterized in that the acetic acid seasoning liquid is added to the acetic acid seasoning liquid so that the water content becomes 70% or more of the water content in the acetic acid seasoning liquid, and the mixture is omitted and then spray-dried. More preferably, the starch hydrolyzate used has an average degree of polymerization of 6 to 18, a viscosity of 300 cps or less in a 40° C. water bath at a 50-density concentration, and a glucose polymerization degree of 5. The following oligosaccharides are 15'1 or less, and the oligosaccharides with a glucose polymerization degree of 6 or less are 5 or less.

In addition, the starch hydrolyzate used in the present invention is: 1. Hydrolyzate of starch consisting of amylopectin and amylose; Hydrolyzate of starch consisting of amylopectin Hydrolyzate d of starch consisting of d, semi-water scale of starch consisting of amylopectin containing azure oligosaccharide 8.5. . and "rL" or a mixture of two or more thereof.

In addition, # powder fine water still life used in the present invention is α,
It may also contain β- or r-bedded oligosaccharides.

In addition, in the case of a starch hydrolyzate that does not contain cyclic oligosaccharides, the average degree of polymerization referred to in the present invention is based on the value obtained by dividing the total amount of the starch hydrolyzate by the amount of reducing sugar in the 1# powder hydrolyzate. In the case of starch hydrolyzate containing starch oligosaccharides, the average value of the degree of polymerization of cyclic oligosaccharides is multiplied by the proportion of cyclic oligosaccharides in the starch hydrolyzate, and the non-cyclic portion is determined by the above method. It is based on the total value of the obtained average degree of polymerization multiplied by the proportion of the acyclic portion in the starch hydrolyzate. In addition, G represents glucose, and the number after it represents the degree of polymerization; for example, G is glucose, G is maltose, G is maltotriose, 04 is oligosaccharide with a polymerization degree of 4, % G, ~. indicates a sugar having a degree of polymerization of 9 or more.

In the starch hydrolyzate used in the present invention, the starch consisting of ordinary amylopectin and amylose is hydrolyzed to have a glycose polymerization degree of 5 or less at 2096 or less, and a glucose polymerization degree of 3 or less at 7g4 or less. The following methods are used to obtain a starch hydrolyzate having an average degree of polymerization of 6 to 18, but the products obtained by these methods may be used alone.
They can be used in combination. Furthermore, hydrolyzed raw powder obtained by methods other than these may also be used as long as they meet the purpose of use of the present invention.

1 person] Fractionate starch hydrolyzate hydrolyzed with an enzyme or acid using a conventional method (it is preferable to use a starch hydrolyzate with a DFi of 6 to 20 that is mainly hydrolyzed with an enzyme or acid) using alcoholic water. A method of separating and removing unnecessary portions so that the degree of glucose polymerization is within the above range.

(B) Two-stage liquefaction of starch using a special method (# When liquefying flour in two stages, the DI of the decomposition solution in the first stage is 3 &
Method for obtaining starch hydrolyzate by heating and steaming to a temperature of about 100 ml, and then adding 1-amylase in the second step to hydrolyze the starch to a DB of about 8 to 16 - LCJ Starch hydrolyzate obtained by conventional method A method for assimilating glucose, maltose, and maltotriose (preferably using # powder hydrolyzate with a Dli of about 10 to 20, which has been hydrolyzed mainly by enzymes) using book organisms such as yeast.

Next, in the present invention, the average degree of polymerization of glycose is 6 to 1.
When using as a powdering base material a starch hydrolyzate consisting of 20 or less glucose polymerization degrees of 5 or less and 7 or less glucose polymerization degrees of 3 or less, in particular (1) # powders Polymerization 11 obtained by special hydrolysis of
: 6 to 8 cyclic oligo 1111I, (1) A starch hydrolyzate with an average degree of polymerization of 6 to 50 obtained by hydrolyzing starch consisting of amylopectin alone or (by hydrolyzing ordinary starch) (1)+(
11, (Tl+(set.

(Il+(picture)) or (II+(Il+(1)), which can be used in combination to further enhance the desired effect.

The properties of these specific starch hydrolysates and their combinations are described below.

(About Fl m-shaped oligosaccharides: Glucose obtained by applying a cyclic oligosaccharide-forming enzyme to starch to be gelatinized or liquefied is a stage-like oligosaccharide (polymerized [ 6-8)
Starch hydrolyzate (mixture of cyclic oligosaccharide (11 + non-loamy starch hydrolyzate (II)) consisting of and non-cyclic starch hydrolyzate is easy to mix and dissolve in acetic acid water and has low viscosity. When the mixture was added to acetic acid water and the resulting mixture was spray-dried, the mass was mixed during the spraying process.
1? Due to the low viscosity of 1E, it has good sprayability, and one of the basic techniques of the present invention is to increase the amount of powdered base material added to the water content in acetic acid water as much as possible, at 701 or more. It became possible to further improve this technology, and the yield of acetic acid in the produced powder improved.

It was also found that the produced acetic acid-containing powder had excellent storage stability2.

Glucose polymerization W6, 7 and 8 obtained by separating and purifying starch hydrolyzate containing coralline oligosaccharide obtained by allowing cyclic oligosaccharide-forming enzyme to act on starch to be gelatinized or liquefied
Since the cyclic oligosaccharide has low solubility in acetic acid water, it cannot be used alone as a powder base material, but according to the purpose of the present invention, starch hydrolyzate (rin), which is obtained by hydrolyzing starch,
Starch hydrolyzate (11) obtained by hydrolyzing starch consisting of amylopectin (11, a mixture of l-shaped oligosaccharides and acyclic starch hydrolyzate (ml-II) obtained by treating Zelkova powder with a cyclic oligosaccharide-forming enzyme) The object of the present invention can be achieved if one or more of these are used in combination within the range where the cyclic oligosaccharide can be decomposed in a mixed bath and within the range where the average degree of polymerization of the mixture is 6 to 18. The cyclic oligosaccharide used as the powdered base material in the present invention is used within a range in which the cyclic oligosaccharide can be dissolved, but it is preferable that the cyclic oligosaccharide is used within a range in which the cyclic oligosaccharide can be dissolved in the powdered base material.

(About starch hydrolyzate obtained by hydrolyzing starch consisting of 11 amylopectin: When starch consisting of amylopectin such as waxy corn starch or waxy rice starch is hydrolyzed using α-amylase, amylopectin becomes heavy. It is broken from the g-1,4 glucoside bond of the union, but at an early stage, decomposition starts from the middle position of the linear part of amylopectin,
It gradually changes into a smaller polymer while leaving a branched polymer structure. a-amylase ξ of amylopectin
The viscosity of the hydrolyzate starts to decrease rapidly when the average degree of polymerization is around 50 to 70, but the viscosity is lower than that of ordinary starch hydrolysates containing amylose and amylopectin in the average degree of polymerization of 6 to 50. It has low solubility in aqueous acetic acid and has no aging properties.

In the present invention, when using the starch hydrolyzed natural product (lv) of hydrolyzed shitamylopectin with an average degree of polymerization of 6 to 50, when this is used alone as a powder base material, the average degree of polymerization is 6 to 18 and the sugar composition is Glucose bundling #e5 or less is 20- or less, and glucose polymerization degree is 3 or less, 7 mo or less (a certain one is selected and used, but within this range, the branched structure of amylopectin is ensured, and amylose The viscosity is lower than that obtained by hydrolyzing the starches at the same rate, so the spraying conditions are better, and the powder can be mixed thickly with acetic acid water, so the yield of acetic acid content is high and the resulting powder is stable in storage. In addition, when this starch hydrolyzate derived from amylopectin is used in combination with other starch hydrolysates, the average polymerization rate is 16 to 50%. #1 powder hydrolyzate made by hydrolyzing normal starch 1m+
, It-like oligosaccharide (111-like oligosaccharide (II) and non-bonded starch hydrolyzate (ml).
8, the intended purpose of the present invention can be achieved if the amount of oligosaccharides with a degree of glucose polymerization of 5 or less is 20% or less, and the amount of tri-r sugars with a degree of glucose polymerization of 3 or less is 7 or less. It is something.

In addition, in the present invention, gum arabic, gelatin, C
A water-soluble polymeric substance such as MC may also be added.

In the present invention, the above-mentioned starch hydrolyzate has a water content of 70% or more and 200% of the water content in the acetic acid seasoning solution.
They are added and mixed within a range of up to s, and then spray-dried.

The acetic acid seasoning liquid used in the present invention includes rice vinegar, lees vinegar, alcoholic vinegar, malt vinegar, grape vinegar, apple cider vinegar, and synthetic vinegar.

It is selected from acidic seasonings containing acetic acid as a main component, such as sauces, aqueous acetic acid solutions, concentrated solutions thereof, acetic acid-added solutions, and processing solutions.

Armpit In the present invention, when powdering the acetic acid seasoning liquid, various aroma components other than acetic acid are also powdered. Since the aroma retention rate (fragrant retention rate) is almost proportional to the yield of acetic acid, it is extremely important to improve the yield of acetic acid in order to obtain the aroma component.Next, test examples and examples of the present invention will be shown.

Test example 1 The analytical values shown in Table 1 are 11. Voice samples A, B, e, D.

Using the arm water lysate (1! image product) of 11, F, G, H and Prepare a solution (40"0), and heat this mixed solution to 600℃ with a plate heater just before spraying, and then lower the temperature of the chamber to 800℃.
When a spray drying experiment was carried out under the conditions of 7°0, edible acetic acid powder was obtained under the conditions shown in Table 2. The starch hydrolyzate used as a sample was obtained by the following method.

Sample A: DH17,9 hydrolyzed by al-enzyme
commercially available starch hydrolyzate.

Sample B: Commercially available hydrolyzate of DE145 hydrolyzed by an enzyme.

Trial 940: Add α-amylase to a starch emulsion of cornstarch and heat to hydrolyze it. When the DIR reached 15, heat the decomposition solution to 130°C, keep it for 10 minutes, cool it, add α-amylase again and D8 16 A starch hydrolyzate of Dll4.1 prepared by hydrolyzing it to .8 and assimilating glucose, maltose, and maltotriose in the resulting decomposition liquid by yeast.

Sample D: Commercial starch hydrolyzate of r)FXl 59 hydrolyzed with acid.

Sample E: Corn starch starch milk *Prepared by performing two-step decomposition in the same manner as sample C using pg-amylase, decomposing it to DB 1, 5 in the first step, and hydrolyzing it to Dll 1 in the second step. starch hydrolyzate.

Sample F: ms hydrolyzate prepared by hydrolyzing to DI8.2 in the second step in the same manner as the sample.

Sample G: A starch hydrolyzate prepared in the same manner as Sample E by hydrolyzing it to DI64 in the second step.

Sample 1: Starch hydrolyzate prepared in the same manner as Sample E by hydrolyzing to DI5.6 in the second step.

Sample ①: Starch hydrolyzate prepared by straining in the same manner as Sample Z and hydrolyzing DMA to 5 in the second step.

Next, commercially available glucose, commercially available maltose (maltose 95
Glucose, sugar composition of 5% glucose), pullulan (Hayashibara KK Pullulan PH-10) and pullulanase (Ootobi Co., Ltd. *KKCK)
Glucose, maltose, and a portion of maltotriose were digested with maltotriose (sugar composition of 90% maltotriose and 5%) and the starch hydrolyzate of the sample above by yeast fungus. Starch hydrolyzate (Ot
O, 4ts% (h 1.3chi, (), 15.4tsu, G,
25.2%, G520.6%, 15.8%, G?
A mixed bath solution shown in Table 3 was prepared using 9.5%, G-42%, G-nZ6%) and spray-dried at a chamber temperature of 87°C to obtain the results shown in Table 3. Ta.

Note that in the present invention, =tm: composition, viscosity, and the method of calculating the acetic acid content yield are as follows.

A sugar composition difIIL chromatograph was used, and the column was )'NH*-10/82504 (Shimadzu KK
), an acetonitrile-water system was used as the mobile phase, and a differential refractometer was used as the detector for qualitative and quantitative determination.

Viscosity [: The viscosity of the aqueous solution of li powder hydrolyzate is sample 50O
t was dissolved in 5 oap of water, and the viscosity at 40°C was measured using a cylindrical rotational viscometer. The viscosity of the mixed solution before drying was measured in the same manner as the viscosity at 40°C.

Calculation method for acetic acid content: amount of acetic acid used (4), amount of starch hydrolyzate (solid content) used - 1, solid content in the produced acetic acid powder - (q.

As shown in Table 2, the acetic acid fraction (2) in the produced edible acetic acid powder is as follows: In an experiment using sample A, which had a ~G richness of 16.1% and contained 2″7.1% of G, ~, the drying property and yield were very poor.
Moreover, the obtained powder was very easy to caking.

(q Samples R, C, and D all have a DB value of approximately 14, but when comparing the yield and caking resistance of the obtained powders outside of acetic acid, it is found that G+-Gs6 (1' S, 1%,
When sample B containing G, #G, is 23.2-2, the yield and caking resistance are poor, and G, ~G, is 12.
, 4Is%Gl'' When using a sample containing 20.5% Gs, when the amount of water to 100 parts of starch hydrolyzate is 100 parts, the retention of acetic acid is ensured, but the caking resistance is Poor sex <, G, ~aS is 7.5'lk.

When sample C containing Gt '' Gw is 20.7.

(NG, the proportion of ~0. is within 201,
# Average degree of polymerization of powder hydrolyzate is 9.1, 12.2 and 1
In experiments using Samples B, F, and G, which are 5.6, drying properties were observed when the amount of water to 100 parts of starch hydrolyzate was 130 parts or less (the amount of #dressing hydrolyzate to water was 77 parts). Good results were obtained in all aspects of quality, such as the yield of i-acid content and caking resistance. However, when the amount of the hydrolyzate of Perilla powder relative to water was reduced, the yield of components other than acetic acid decreased considerably. Recognize.

) Sample H with an average degree of polymerization of 17.9 has a high viscosity, and the amount of water per 10Q parts of starch hydrolyzate is 10%.
If the mixed liquid has a concentration of 0 parts, the viscosity will be so high that mechanical spraying will not be possible, and if the amount of water that can be used for spraying is 160 parts, the yield of other than acetic acid will be poor, so the amount of water should be changed to 130 parts. The yield other than acetic acid was 8α8g. Average degree of polymerization is 2
Sample I, which is 2.2, is difficult to spray and has a poor yield.

As shown in Table 3 above, when the mixed bath solution of not only glucose and maltose but also maltotriose (G) is spray-dried, the drying properties are extremely poor, and the powder adheres to the chamber wall and melts, making it impossible to recover the powder. This can be seen from the fact that maltotriose dissolves in an aqueous 97-thiacetic acid solution.

Experiments using a starch hydrolyzate with a small amount of G,~as and a concentration of 04~G of nearly 50-as revealed that the drying properties, yield, and caking resistance were extremely poor, and the degree of glucose polymerization was found to be very poor. 4~
It is considered that No. 5 has almost no performance as a powdered base material that coats and contains an acetic acid component.

Judging from the above, the proportion of oligos with a glucose polymerization degree of 5 or less is less than 20%, and the saccharides of cyamoculcose, maltose, and hismaltotriose are less than 7Is, and the total glucose Average degree of polymerization is 6
After selecting a starch hydrolyzate composed of ~18, the selected f/1 powder hydrolyzate is added to and mixed with an acetic acid aqueous solution so that the water content is approximately 7096 or more, which is the water content of the acetic acid aqueous solution. It is possible to produce acetic acid-containing powder with high acetic acid content and high yield by spray-drying the mixed bath solution at the lowest possible temperature. It was found that it has excellent properties such as stability, fragrance retention, and solubility in urine.

Test Example 2 About the starch hydrolyzate used in the test and its sugar composition ☆ A-Cyclodextrin/Shunju oligo separated and purified from the liquefied liquid containing cyclic oligosaccharides obtained by reacting potato starch with 3JI oligosaccharide-forming enzyme Sugar (α, 100%)...Mountain-■☆ Cyclic oligosaccharide (a: 6091
, β:25-1r:15%) and 50 pieces of starch hydrolyzate with an average degree of polymerization of 11.8 (7) (irrational). ice:6011,
β: 2S%.

r: 15%) ・・・11)-(1)・Average polymerization [
Starch hydrolyzate of 118 - ■☆ Homopolymerization degree of 125 and 2, respectively, obtained by hydrolyzing waxy starch (starch consisting of amylopectin) with α-amylase.
Hydrolyzate of amylopectin with 5.0/average polymerization [hydrolyzate of amylopectin with 12,5]
・・・・・・（Iris 1−■・Average polymerization f250 amylopectin hydrolyzate ・・・・・・・・・＋1
1-■☆ Potato starch (starch containing amylose and mylopectin) was hydrolyzed with a-amylase and the average degree of polymerization was 5.0.47°, 11.8 and 133, respectively.
Starch hydrolysis/average polymerization [starch hydrolyzate of 5,0...+11-■/average polymerization [starch hydrolyzate of 6,7...(group-■/average polymerization [starch 11,8]) Hydrolyzate...(11-@・Starch hydrolyzate with an average degree of polymerization of 153...(劃-■ One or two types of starch hydrolyzate
Using at least 20% of the stiffness, add and mix the stiffness to an acetic acid aqueous solution in an amount equivalent to 125% of the water content in the acetic acid aqueous solution, and mix the stiffness in a chamber at a temperature of 95"0. A spray drying test was conducted under the following conditions, and the results of observations regarding the spraying conditions, the yield outside of acetic acid, the stability outside of acetic acid, and the caking resistance of the produced powder are summarized in Table 5.

From this table, it is clear that:

1) 1lkt1~ using starch hydrolyzate obtained by hydrolyzing normal amylose and amylopectin-containing starches
As per the experiment of Nn4, the average degree of polymerization is small, G, or less is 20% or more! N1 using I powder ice water decomposition product 1-■
No. 11 has a low viscosity and has no problems with its sprayability, but its ability to coat the outside of acetic acid is poor, it adheres to the dry wall during drying, and the residual rate of the outside of acetic acid is poor. Furthermore, the stability and caking resistance outside of acetic acid are extremely poor.

゛On the other hand, starch hydrolyzate with a high average degree of polymerization (lI-
In ML4 using ■, the amount of powdered base material to water is 12
When the concentration is 5%, the viscosity is so thick that it cannot be sprayed and a product cannot be obtained. #In the experiment on floor 3 using starch hydrolyzate (1)-@, which has a lower viscosity than powder hydrolyzate il+-■, the viscosity was still somewhat thick and the spraying was somewhat poor, but the yield of substances other than acetic acid was also relatively high. Well-sprayed products are difficult to solidify and have relatively good stability outside of acetic acid. However, in the case of starch hydrolyzate +I+-@, the amount added to the water in the acetic acid water bath cannot be increased any further, so it is very difficult to increase the yield of anything other than acetic acid. In Kan 2, which uses starch hydrolyzate (劃-○) and starch hydrolyzate (11-@)-■, the sprayability and yield of substances other than acetic acid are relatively good. , inferior in terms of caking resistance and stability outside of acetic acid.
)-■ and an average polymerization degree of 1j[ii, a mixture of the starch hydrolyzate (厘)-■ of a, and to these, an average polymerization degree of 11.
This is the case when a mixture of the starch hydrolyzate (II-@) of No. 8 was used, and the oligosaccharide has no viscosity, and the starch-like oligosaccharide has a kind of binding property with the outside of acetic acid. It has good sprayability, greatly improves the yield outside of acetic acid, and the stability outside of acetic acid, and has excellent caking resistance.Experiment Pk5 and N
In formulating the powdered base material of &6, when the amount of the powdered base material mixture added to the water content in the acetic acid water bath was further increased in a sprayable range, the yield of acetic acid was further improved. .

3) 1 Experiment N17 is a test example in which an attempt was made to use cyclic oligo Ik (α-cyclodextrin) (1)-■ alone as a powder base material, but the cyclic oligosaccharide could not be mixed and dissolved. The cyclic oligos were separated by precipitation.

4) In experiments Na8 to N110, waxy starch was hydrolyzed and adjusted to an average polymerization degree of 12.5 (ll-■ was used, but the viscosity of this product was determined by adjusting the average polymerization degree of normal amylose and amylopectin-specific starch to 9. It has a low viscosity despite having a high average degree of polymerization, and maintains the branched polymer structure unique to amylopectin.

This average polymerization [12,5 amylopectin hydrolyzate (■;-■ in combination with cyclic oligosaccharide (1)-■ (Experiment 8), this amylopectin hydrolyzate (see) alone A combination of the amylopectin hydrolyzate (IJ-■ and the starch hydrolyzate (i+-@) with an average degree of polymerization of 118 used in Experiment 3 (Experiment 10) was superior to Experimental Coils 1 to &4 in all aspects of sprayability, yield outside of acetic acid, stability outside of acetic acid, and caking resistance.Particularly good results were obtained in Experimental Column No. 8.

Experiment Na11 used (II)-0, which was prepared by hydrolyzing waxy starch and adjusting the average degree of polymerization to 25.0. This has a relatively high viscosity and cannot be used in large quantities, but it can be used alone. Starch hydrolyzate with defects (■)
-■ When used in combination with starch hydrolyzate (厘1-■
Good results were obtained by compensating for the deficiencies of

Experiment N112 was a case in which a large amount of the above (P) was used, but the viscosity was so high that it could not be sprayed.

5) Experiment &13 used cyclic dextrin jl G-■, starch hydrolyzate with an average degree of polymerization of 11.8 (-■), and amylopectin hydrolyzate (1)-■ in combination, and investigated these characteristics. The residual rate of non-acetic acid in the produced powder is the highest in terms of sprayability, non-acetic acid yield, non-acetic acid stability, and caking resistance. The value obtained by multiplying the content by the weight of the produced powder, that is, the weight of residual acetic acid, divided by the weight of acetic acid in the acetic acid solution used is 1.
It is multiplied by 00.

Single-layer polyethylene bag with good permeability to acetic acid gas (thickness α
051EII) and stored in a constant temperature bath at 35° C. for 8 days, the amount of acetic acid contained in the powder was measured and calculated.

(2) - Enclosed in aluminum foil and stored at 40°0 for 10 days, and observed the results.

Example 1 A starch emulsion of corn starch was prepared using α-amylase.
During the step hydrolysis, α-amylase (Talaistase KD, Daiwa Kasei KK) was used to liquefy, and when the DB of the first step decomposition solution reached 17, Istase KD) was added.
) A starch hydrolyzate (moisture 4-) was obtained by drying the product prepared by hydrolyzing until E reached 7.2, but the sugar composition of these was G.

trace 'fks Gy t4 '1ksQs 2
．． 6 Tos G42-4 'IIs Gy2.0 ter, G12.5 96% Gte 3.9 9b
% G, 5.7 Sauce, G, ~.

8171G, and the average degree of polymerization was about 14.

100 KI of the obtained starch hydrolyzate was mixed with 90 to 90 KI of water.
The mixed layer was added to an acetic acid aqueous solution consisting of 996 and 301 acetic acid, and then spray-dried in a chamber at 92°C while being heated to 55°C with a plate heater, resulting in an acetic acid content of 20.6%.
- An acetic acid-containing powder containing approximately 125% of the total acetic acid content was obtained. This acetic acid-containing powder has a high acetic acid content and is highly resistant to caking, so it can be used in various sauces and soups. It is extremely effective as an acidulant for instant seasonings.

Example 2 Reprinted starch hydrolyzate of Dgl 5 (sugar composition G, t2 Chi,
G1511g, GIa21%G45.4-1G14.9
1G, on 9. 3 *, (h9. 91
6% o, s, 1 mi, G, -, 5
[1711) 100- was dissolved in 250 t of water, and this water N
10 tons of magnesium sulfate, 70 I of potassium phosphate, 100 F of Kosei's extract, 200 tons of baker's yeast including 5011 peptone were added to the 1 solution, stirred and dissolved, and the solution was heated for 30 minutes while aerating 6 Qd/min of sterilized air per 11 of the solution. ℃
After culturing at ±1℃ for about 48 hours, adjust the temperature to -65, heat to 90℃, carpet, decolorize, desalt, and deodorize, and then spray dry the starch hydrolyzate (moisture & *)701
I got 11. The sugar composition of the starch hydrolyzate obtained is G
l trace 'l s (bα4悌, Os 5.4
%, 046.1% s (b S, 59k, (b
1 (L 1 'l so, 1 (18s%GIa41
1% G, -,543-, and the average degree of polymerization is about 8.9
Met.

Add 50 g of the obtained starch hydrolyzate to wine vinegar (
Acetic acid content: 120%, extract content: 2.0%)
When the mixture was spray-dried at a temperature of 990° C. and heated to 990° C., powdered wine vinegar containing about 55% of acetic acid was obtained. This powdered wine vinegar has a unique flavor as wine vinegar, and has good caking resistance.
It was found to be of excellent quality in terms of moisture absorption resistance and solubility.

Example 3 Hydrolyzed product of DB17.5 (sugar composition G14.5)
'A-O12,5, G553%-045,6%, G
56.5%G, 5.5%, G749, G, 45chi,
G 58.19”rl '5) soKf 6ow/Ws alcohol water bath solution 20
0~ and leave this mixed F# solution for 24 hours. After electrostatic charging, the transparently separated solution was separated into two lower layers to obtain a lower layer solution 70 and an F layer bottom solution 180~. The alcohol content was distilled and recovered from the resulting lower layer liquid (solid content: 60%, alcohol content: 15s), and then dried to obtain a starch hydrolyzate (water content: 4.0%) of about 40%.

The sugar composition of this starch hydrolyzate is G, 14%; G, 18%; G, 3.4%% G.

48%, G55.5%, G, 4.6chi, G? 5.1
'lk s Ga 6.8 Yu, G, ~. 66.6 cm,
The average degree of polymerization was 13.1. Rice vinegar (acetic acid content 2C1,
Extract content: 2.7 cm) was added to 20III, heated to 50°C with a plate heater, and spray-dried at a chamber temperature of 92°C to obtain powdered rice vinegar 2411P containing an acetic acid content of 14.7%. I was able to do that.

The obtained powder has the characteristic aroma of rice vinegar and has excellent qualities such as caking resistance, solubility, and viscosity when dissolved, so sugar etc. are mixed with it. This makes it extremely convenient to make instant sambai vinegar and powdered sushi.

Example 4 Alcoholic vinegar (acetic acid content 15.0%, extract content [1591% water 845 yen)] Ioo and 99 yen acetic acid 20~ were made to react with α-amylase on potato starch to produce a synthetic oligosaccharide Cyclic oligosaccharide (α:6
A starch hydrolyzate 80Kf consisting of 50% of an acyclic starch hydrolyzate with an average polymerization degree of 212 and a commercially available starch hydrolyzate with an average degree of polymerization of 11. A powdered base material consisting of 3Qlllr (average degree of polymerization 98, Glo, 4%, 'Gt1.I L
G12.1.4%G42.3%, G, 2.7'll)
A mixture was obtained by adding and mixing (viscosity: 105 cps, 40°C).

Next, this obtained mixed solution was heated to 60°C with a plate heater and spray-dried using a nozzle-type spray dryer at a chamber temperature of 95°C, and a powder product of approximately 14011P could be obtained. .

The obtained powder is a powdered vinegar containing a high acetic acid content of 23.0%, and when salt, sugar, seasoning powder, etc. are added and mixed, it can be used to make instant sushi vinegar, sambai vinegar, sambai vinegar, etc. The resulting product is a mixture of stiff straw sealed in wrapping paper and stored, but the volatile stability and caking resistance of the acetic acid content are superior to those obtained by conventional methods. Met.

Example 5 Wine vinegar (acetic acid content 12.0%, extract content 2.0%, water content 86.0%) 10011 [r] Average degree of polymerization obtained by decomposing waxy starch with α-amylase! 1
Powdered base material consisting of starch hydrolyzate 209 of No. 3 and commercially available starch hydrolyzate 801 with average degree of polymerization 10 (average degree of polymerization 14.6, Gl trace 'Ik, G, 16chi, G
s l O% %G4 A 2 % s Gm l 2
1k) was added and mixed to make the mixed solution (viscosity [120 cps, 4
0°C), then heat the mixed bath solution with a plate heater and use a spray dryer to bring the temperature of the chamber to 1°C.
When dried at 00°C, a powder product of about 110111F could be obtained. The obtained powder product is a powder having a wine vinegar flavor containing an acetic acid content of 1 [L291], which becomes a powdered table vinegar.
It can also be used as a raw material for Western-style instant seasonings such as various dressing mix powders and sauce mix powders.

When the obtained powder was mixed with raw materials such as sugar, salt, acetic acid, and amino acid, the acetic acid content was stable and did not solidify.

Example 6 Cider vinegar obtained by freeze concentration (acetic acid content 20,09
6. Knee 1-Division 2.5ts1 Moisture 77.5%)
60 ts of cyclic oligosaccharides (average degree of polymerization 6.5) obtained by liquefying potato flour with α-amylase and acting on ridge-like oligosaccharide-forming enzyme on 60 hairs and average degree of polymerization 1
Powdered base material consisting of 40% of starch hydrolyzate consisting of 50% of the acyclic starch hydrolyzate of No. 2 and 20~20 of # powder hydrolyzate with an average degree of polymerization of 18 obtained by decomposing waxy starch with a-amylase. (Average polymerization &12.2, G, 0.3
%, G, 0.8 section, G, t 8 fight, G42.1
%, Gs 2.4 To) was mixed and dissolved and heated to 60°0 with a plate heater (viscosity 75
cps 60°C) Spray-dried under 11' conditions at a chamber temperature of 95°0 to obtain powder product 714.
The acetic acid content contained in this powder product number ζ is 158%, and the loss of acetic acid content due to drying is extremely small, and the residual rate of acetic acid content is 94%. In addition, this obtained powder has +
1. It is a powdered brewed vinegar with the aroma of apple vinegar and is used as a raw material for various instant seasonings and sweets.

Example 7 Apple cider vinegar (acetic acid content 12.01G, extract content 15%) 50
Kf, alcoholic vinegar (acetic acid content 15.0%, extract content 05%) 5
01ir, soy sauce (extract 14.5%, salt 140%)
) 60 & Bonito Tsutsusode liquid (extract portion I C1) 20
Average polymerized 1[2,5(7) starch hydrolyzate (0101G12.61G, as2.6, G
, 2.4, Gi 2.2) 140 hair was added, mixed and dissolved, and heated to 65°C while the chamber temperature was 100°C.
After trowel spray drying, about 170 tons of powder product was obtained.

The obtained powder contains 7.01 G of acetic acid, 5.6 G of sodium chloride, and 8 g of various extracts, and by dissolving it in water, a bonito vinegar flavored with bonito flakes can be obtained.

This powder product contains salt and various extracts in addition to acetic acid, but it has excellent stability in acetic acid and other ingredients,
It also has very good caking resistance.

Agent: Patent Attorney 1) Parent: Man Procedural Amendment Written January 2, 1980, 111 cases filed by the Commissioner of the Japan Patent Office 1982 Patent Consultant No. 209266 2 Title of Invention: Powderization Method for Edible Acetic Acid Seasoning Solution Relationship with the case of a person who commits a crime: 1 person, 4, and 1 person Address: 19-14-6, Toranomon-chome, Minato-ku, Tokyo 105
Target of amendment Description 1 Contents of amendment +11 ``Glucose'' in line 115, line 14 of the specification K is corrected to ``glucose.''

123 “PururayP” c-10 on the third line of the specification 19
``Correct with Pullulan PF-10J.''

(3) The G~mO mold value of sample G in Table 1 on page 21 of the specification is corrected to '8 &9'' at, r8t8J.

4 Specification page 21 Table 10 Sample Ht) G, ~10 The numerical value is "87.1".

Correct it to r　85.5　J.

15) There is "151" on line 25-09 of the statement.
.

Correct it to “150.”

6) It says 67” on line 11 of line 28 of the specification.

Correct r　7.6　J.

(η There is “47” in line 3 from 28 of the specification, Correct it to "Z6".

(8) Specification 29 Negative Table 4 (Dish-■) A5 4.0 4.6 5.04
．． 9 4.4 4. Oi7 6<Ll” is 1IK rt5 2.3 4.5 4.4 4.15.
5 5.2 4.6 &8. Correct with I J.

(9) “(
II)-〇Dextrin with an average degree of polymerization of 6.7'' is replaced with [(■)-■Dextrin with an average degree of polymerization of 7.6)''
and correct it.

U. Specification 36j [The numerical value of test symbol No. 2 for the average degree of polymerization of the powdered base material in Table 5 is corrected as 16.7'' to r 7.6 J.

al The numerical value of test number No. 11 for the average degree of polymerization of the modified base material of 36 members lll5 in the specification is 10.4", which is corrected to tl "1t1".

a3 Statement 36! ! The test number No. 5 for the average degree of polymerization of the powdered base material in No. 5 and the test symbol “1 & 6” in No. 12 are corrected to 1-1 & 9J.

Claims (1)

[Claims] t A starch hydrolyzate containing 20 or less oligosaccharides with a glucose polymerization degree of 5 or less and 7 or less oligosaccharides with a glucose polymerization degree of 3 or less is added to an acetic acid-containing seasoning solution. A method for pulverizing an acetic acid-containing seasoning liquid, which comprises adding and mixing the liquid to a water content of 70% or more of the water content in the acetic acid-containing seasoning liquid, and spray-drying the mixture. 2 # powder hydrolyzate has an average degree of polymerization of 6 to 18,
And the viscosity in an aqueous solution at 40°C at a concentration of 50% is 300.
cps or less, the method of powdering an acetic acid-containing seasoning liquid according to claim 1. Claim 1 in which the content of 3 or less oligosaccharides is 5% or less
A method for powderizing an acetic acid-containing seasoning liquid as described in . 4. The starch hydrolyzate is: (a) a starch hydrolyzate consisting of amylopectin and amylose; (c) a starch hydrolyzate consisting of amylopectin; (c) a starch consisting of amylopectin and amylose containing It-like oligosaccharides; hydrolyzate d, a hydrolyzate of starch consisting of amylopectin containing a cornicular oligosaccharide, or a mixture of one or more selected from the group consisting of a, b, c, and d; A method 05 of powdering an acetic acid-containing seasoning liquid according to claim 1, wherein the starch hydrolyzate is α, /
The method of powdering an acetic acid-containing seasoning liquid according to claim 1, wherein the seasoning liquid contains an r-cyclic oligosaccharide. & The acetic acid-containing seasoning liquid can be selected from rice vinegar, lees vinegar, alcoholic vinegar, malt vinegar, grape vinegar, apple vinegar, synthetic vinegar, acetic acid water S*, sauce, or their strained liquid, acetic acid added liquid, and processing liquid. A method of powderizing an acetic acid-containing seasoning liquid according to claim 1, which is a method of powdering an acetic acid-containing seasoning liquid.